Five eggs

2 grams of lemon

Peanut oil 45g

45g milk

Salt 1 g

Salad oil 45g

85 grams of low-gluten flour

Beat the whipped cream to the right amount.

70 grams of sugar

How to make a cream cake roll

1

Separate the yolk. Add 25 grams of sugar to the separated egg yolk and stir well.

2

Add oil and stir well, then add milk and stir well.

three

Add the sieved low-gluten flour, cut and mix up and down and stir evenly.

four

Add 45g of sugar, a few drops of lemon juice and 1 g of salt to the protein in 3-4 times. five

Send wet foam.

six

First, add one third of the egg white paste to the batter and stir.

seven

Then pour the egg yolk paste into the egg white and stir it evenly by cutting.

eight

Spread oil paper on the baking tray, pour in the cake paste and shake it a few times. Preheat the oven 180℃ and bake for about 25 minutes.

nine

The baked cake is immediately put on the grill to dissipate heat.

10

When the cake is still slightly warm, make a few cuts on the cake and spread the cream evenly with a spatula.

1 1

Spread a piece of oil paper under the cake body, slowly roll up the cake, twist both ends after rolling up, and put it in the refrigerator 10 minute to shape.

12

Then uncover the oiled paper, cut off both ends, and then cut into 4 sections of cake rolls.